I still had a Red Kuri pumpkin left from my Saturday shopping trip to the Farmers Market. What to do with it? I had pumpkin soup several times so I thought something new would be nice. This recipe comes from Pastasciutta, a German Food blog.
I like tarts ans quiches and this was the perfect way of using at least some of my pumpkin. I mean, Onion Pumpkin Tart just sounds go, no? The recipe is super easy as well though it takes a bit of time.
- 200g flour
– pinch of salt
– pinch of sugar
– 125g butter
– 1 egg
Combine all ingredients to a soft dough, then roll it out on a flour dusted work surface. Line you tart form with it and use a work to poke holes. Bake the “shell” at 200°C for 10 min and remove from the oven.
- 700g onion, diced
– olive oil
– caraway seed – ground
– 200g pumpkin
- 200g whipping cream
– 3 eggs
Finely dice all the onions and set aside. Then dice the pumpkin in thin square pieces. Sautèe the onions with some olive oil and salt and let it cook until they are glassy. This will take about 15 to 20 min and you should cover the pan with a lid. You might want to add a little liquid so it wont burn.
Then add the pumpkin to the onions and add spices to your liking. Be careful on the nutmeg, thyme and caraway seed, you don’t want any flavour overpowering the others.
Combine the whipping cream with all three eggs and add to the onion-pumpkin mix and combine well before pouring it carefully into the shell. The shell is still in the tart form.
Bake at 200°C for another 40 min. Remove from the oven and let it cool down somewhat before serving with young white wine.
You can add bacon or other meat if you like to this dish. Either you slices it up and cover the top with it or your add it to the onion-pumpkin mixture. Also, you might want to reduce the amount of onions if you add other vegetables or meat.